Gourmet Thanksgiving Recipes

Last night, we served pecan pie at the end of our Christmas Eve dinner, but it wasn't your usual pecan pie. This one had peppermint bark nested at the bottom of the crust. The idea was to combine all the elements of a holiday assortment in one dessert.

To do so, I melted dark chocolate and added crushed peppermint candy canes, then smeared the pie crust with a thin layer of the peppermint bark. To complete the dessert, we offered eggnog to those who wanted a drink and peppermint ice cream to the others.

Maple syrup is a staple breakfast item in our pantry. We usually use it as is to drizzle over pancakes and waffles, but since we had extra pecans for Thanksgiving, the girls and I prepared pecan squares flavored with our favorite syrup.

The topping is made of a mixture of maple syrup, of course, orange zest, brown sugar and loads of pecans. I usually bake these squares during the Christmas season.

During Thanksgiving, we usually end up so full that we don’t eat the desserts until the following day. This year I'm planning on serving miniature pecan pies so everyone can enjoy the dessert on Thanksgiving Day. Pecan pie is my husband Lulu’s favorite Thanksgiving treat, and I hope he enjoys this version flavored with orange and date syrup. The key to any pecan pie is to overload the pecan flavor, which is my primary objection to the ones sold in bakeries. The reason is probably that pecans are so expensive.

The citrus flavor comes from the combination of orange concentrate and orange peels. It gives the pie just a hint of tartness to cut through what is admittedly a very sweet dessert. So this Thanksgiving, consider going mini for your desserts. You and your guests will love them!

Maple pecan pie is slight variation on the traditional Thanksgiving dessert. I spread the bottom of the pie shell with speculoos spread, which adds a hint of cinnamon flavor. It’s perfect for the season. The inside isn't your average pecan pie filling either. The thick pecan-flavored custard contains maple syrup, Grand Marnier and orange zest to bring all the fall flavors together.

Of all the Thanksgiving desserts I’ve made, this is the one where there aren't never any leftovers. The slight variations give the dessert of fun twist, but the key to making a great pecan pie still is just to add a generous amount of pecans.

We always prefer to make pecan pies from scratch. Pecans are fairly expensive, and I've found that the pies sold at stores really skimp on the namesake nut to cut costs. They tend to be very egg-y, almost like a lemon curd, with only a layer of pecans on the top. This recipe, by contrast, is richer and absolutely loaded with pecans.

Molasses, dark corn syrup and brown sugar combine to form the base of the pie filling. To this, I whisk in eggs and chopped pecans. I also add a touch of anise extract to the filling. The licorice flavor really accentuates the molasses. When it's fully baked, it has a wonderfully dense and gooey texture.

Even the crust is flavored with pecans. To the flour, butter and sugar I added some pecan mill. I first baked just the crust and then smeared it with a thin layer of Nutella. Nutella has hazelnuts in it, but I think it provides a nice flavor contrast to the pecans. And seriously, what does Nutella not go with?

If you make just one homemade pie for Thanksgiving this year, make a pecan pie. It will cost about the same as a store-bought version, but there's no comparison.